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Growth and colour development of some surface ripening bacteria with Debaryomyces hansenii on aseptic cheese curd

机译:汉森德巴利酵母在无菌干酪凝乳上的某些表面成熟细菌的生长和显色

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The growth of five bacteria isolated from red-smear cheeses, Brevibacterium aurantiacum, Corynebacterium casei, Corynebacterium variabile, Microbacterium gubbeenense and Staphylococcus saprophyticus in mixed cultures with Debaryomyces hansenii on aseptic model cheese curd at 10 and 14℃ was investigated. At both temperatures, C. casei and Micro, gubbeenense had a longer lag phase than C. variabile, Brevi. aurantiacum and Staph. saprophyticus. In all cultures, lactose was utilised first and was consumed more rapidly at 14℃ than at 10℃, i.e., 6d at 14℃ and 10 d at 10℃. This utilisation coincided with the exponential growth of Deb. hansenii on the cheese surface. Lactate was also used as a carbon source and was totally consumed after 21 d at 14℃ and ~90% was consumed after 21 d at 10℃ regardless of the ripening culture. Small differences ( < 0.5 pH unit) in the surface-pH during ripening were noticeable between ripening cultures. Differences in the colour development of the mixed cultures with the yeast control were only noticeable after 15 d for Brevi. aurantiacum and after 21 d for the other bacteria. Regardless of the organisms tested, colour development and colour intensity were also greater at 14℃ than at 10℃. This study has provided useful information on the growth and contribution to colour development of these bacteria on cheese.
机译:研究了从红涂干酪分离的5种细菌,汉氏短杆菌在混合无菌条件下在10℃和14℃下凝结的无菌培养条件下的细菌生长情况。在两个温度下,古比氏梭菌和微囊梭菌的延迟期都比Brevi变异梭菌的延迟期更长。紫色和葡萄球菌。腐生菌。在所有培养物中,首先使用乳糖,并且在14℃消耗的乳糖比在10℃消耗的更快,即在14℃消耗6d,在10℃消耗10d。这种利用与Deb的指数增长相吻合。汉森奶酪表面上。乳酸也被用作碳源,在14℃21天后完全被消耗,而在10℃21天后无论成熟培养如何都消耗约90%。在成熟过程中,成熟过程中的表面pH值存在很小的差异(<0.5 pH单位)。对于Brevi,仅在15 d后才注意到混合培养物与酵母对照的显色差异。桔梗和21 d后为其他细菌。不管测试的生物是什么,在14℃时显色和颜色强度都比在10℃时大。这项研究提供了有关奶酪上这些细菌的生长及其对颜色发展的贡献的有用信息。

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